Ruby Cherry Bonbon
Recipes for approx. 9 hemisphere praline shapes (2.5 cm diameter at 5g). A total of 360 hemispheres makes 180 cherry bonbons.
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Cherry Jelly
Ingredientes: Cherry Jelly
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150 gazúcar
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205 gpuré de cerezas negras
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90 gglucosa
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22 gazúcar
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3 gpectina amarilla
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3 gácido cítrico
Preparation: Cherry Jelly
Bring the sugar, purée and glucose to the boil. Mix sugar together with pectin and add to the hot mixture. Boil everything at 106°C, add citric acid and allow to cool. Stir until smooth and fill the prepared moulds to just under 1/3.
Cherry Ganache
Ingredientes: Cherry Ganache
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220 gpuré de cerezas negras
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70 gglucosa
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20 gmantequilla clarificada
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20 gel azúcar invertido
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50 gNCB-HD703-CA
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340 gCHR-Q010AZALEX
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20 gKirsch
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3 gácido cítrico
Preparation: Cherry Ganache
Bring purée to the boil with glucose, butter and invert sugar. Allow to cool to 70°C and mix together with Ruby Azalina and cocoa butter. Add the kirsch and citric acid. Blend and temper at 29°C.
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